20 Minute Savoury Pumpkin Soup

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1 1/2 cups Pumpkin puree
  • 1 Shallot, diced (about 1 tbsp

• Refrigerated

  • 2/3 cup Non-dairy milk

• Canned Goods

  • 1 cup Vegetable stock

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on exsloth.com

Description

Ingredients

• 2 tsp olive oil
• 1 shallot, diced (about 1 tbsp)
• 2 tsp minced garlic
• 1½ cups pumpkin puree*
• 1 cup vegetable stock
• ⅔ cup non-dairy milk**
• 1 tbsp ground cumin
• 1 tsp chili powder
• salt and pepper to taste

Directions

• Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
• Sautee the veggies for 2 - 3 minutes or until softened
• Stir in remaining ingredients and allow to simmer
• Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
• Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary
• Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)
• Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches